Spicy Shrimp and Chorizo Stuffed Poblano Peppers Recipe

Ingredients

• 3 large poblano peppers
• 300g shrimp, peeled and deveined
• 150g chorizo sausage, casing removed and crumbled
• 150g shredded Monterey Jack cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 3 tbsp olive oil
• 1 cup cooked brown rice
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and garlic; sauté until translucent, about 3-4 minutes.
3. Add the crumbled chorizo to the skillet and cook for another 5 minutes until browned.
4. Stir in the shrimp, smoked paprika, cumin, cayenne pepper, salt, and pepper. Cook until the shrimp turn pink and are cooked through, about 3-4 minutes.
5. Remove from heat and mix in the cooked brown rice and half of the Monterey Jack cheese.
6. Cut the tops off the poblano peppers and remove the seeds. Stuff each pepper with the shrimp and chorizo mixture.
7. Place stuffed peppers in a baking dish and drizzle with the remaining tablespoon of olive oil. Top with the remaining Monterey Jack cheese.
8. Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.